Raw foods totally changed my life. Not only did they change my life path, they also changed my entire way of thinking about food. While my diet beforehand wasn't exactly the SAD (Standard American Diet) I considered it healthy-ish because I was vegetarian. But it was still full of low-fat "cardboardy" type foods.
I very clearly remember the first time I read a raw food recipe. I was in shock. So many seeds! So many nuts! So much fat! There is no possible way that healthy food could have this many calories or fat grams. It seemed impossible that you would be able to eat something made from nuts without being super concerned with how many numbers you'd be racking up on whatever fat scale was popular at the time (late 90s).
Talking like this now feels so absurd to me, but I know many people are still stuck in this box. Raw foods helped me get out of this mentality and literally never look at nutrition facts in the same way again.
Now, I focus on the ingredients and never look at the numbers.
Fortunately, we have started to realize how vital fats are for virtually every function of our bodies, and many have started to understand the value in not eating highly processed foods.
While I don't eat exclusively raw food, I do believe that the more raw food you can incorporate into your diet the better. I'm not necessarily talking about the gourmet raw approach, although it can be appealing. The takeaway from so many recipes is the beauty and simplicity that can be achieved through minimal ingredients and an understated approach. I'm always amazed how the simplest things can feel so fancy (if you want that)! Or just simple and tasty.
For this post I wanted to create a recipe that was highly alkaline, but also protein rich. An excellent source of nutrition for any time of day- and it looks gorgeous!
Please note that you use a whole lemon, skin, seeds, and all. It is very important that the lemon is organic since you will be using the whole thing. And don't worry, it's tart and lemony, but not overpowering.
So, when life gives you lemons... make this.
LEMON, ALMOND, HERB PÂTÉ //
1 1/2 cups almonds, soaked overnight, if possible, but not necessary
1 lemon, cubed (do not peel or seed)
2 cloves garlic, peeled
1.5 tsp sea salt
1/4 cup olive oil
1/4 cup parsley leaves
Pulse all ingredients in a food processor. You don't want to blend it smooth; it is best with a pesto-like texture. Serve in lettuce cups of your choice, or with your favorite cracker.
Makes about 2 cups. Will keep in the refrigerator for about 4 days.
Make it! It’s delicious!